Friday, August 27, 2010

Just Grab 'Em In The Biscuits!




















I admit that I used to be a huge fan of KFC biscuits. Of course now the idea of eating one of those is quite revolting. Even if they were vegan, I'd hate to support that corporation.

One thing I've learned is that broke-ass-ness is the mother of invention. When you're between paychecks or even if you've been too busy to grocery shop, often times you can create really tasty stuff just with what you have on hand. This week I bring you biscuits. Easily made with ingredients you probably have in your pantry. I suggest you smother them with gravy and love.





















Vegan "Buttermilk" Biscuits

  • 2 1/4 cups, unbleached all-purpose flour
  • 1 cup extra cold, unsweetened, plain soymilk + 3 tablespoons for brushing
  • 1/3 cup extra cold, vegetable shortening (Crisco or Earth Balance work well)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt
Method

Mix apple cider vinegar with soymilk and set aside for 5 minutes to curdle. The vinegar creates a tangy "buttermilk flavor" and will help create awesome, fluffy texture in the biscuits.

In a large bowl mix together all your dry ingredients: flour, salt, baking soda and powder. With two forks, a pastry cutter or very quick hands, cut the shortening into the flour, leaving little pieces of fat distributed evenly throughout the flour mixture. The mixture will look crumbly. Now add the curdled soymilk and mix quickly to get a dough to form. Avoid overworking the dough. Once your dough has formed, cover with plastic wrap and refrigerate for 20-30 minutes.

When your dough is thoroughly chilled, roll out dough to 1-2 inch thickness and cut out circles with a biscuit cutter. Place them 1 inch apart on an ungreased baking sheet. Brush with leftover soymilk for a nice golden hue. You can gather up any leftover scraps of dough and form another biscuit or two from that. If you want something a little more rustic (if you're just lazy, like me) grab a nice portion of dough (about 2-3 inches across and 2 inches thick) and drop 'em on an un-greased baking sheet. I like to bake mine a little on the thick side so the interior reaches maximum fluff potential.

Bake in a pre-heated oven at 375 degrees for 12-16 minutes depending on thickness and your oven's mood. Biscuits are done when lightly golden brown. Makes 6-8 biscuits.




















Tips:

Not that you would have tuna (assuming you are vegetarian) in your cupboard, but you can always recycle an old can into a biscuit cutter by removing both ends.

Try mixing in vegan cheese and herbs for extra flavor. Those beauties above were made with Daiya cheddar and fresh parsley from my garden. Cheddar and chives or green onions are great too.

Start working on your favorite preserves, gravy and sauce recipes. Biscuits were made for them.

4 comments:

  1. Wow those biscuits look heavenly <3

    ReplyDelete
  2. They blew my mind! I immediately made a second batch after I demolished the first batch with my friend. They are dangerous, so make sure you have friends around to share with or you'll eat them all yourself. Seriously.

    ReplyDelete
  3. OMG I know! I have a hungry brother around so I know he could help! Love your blog though and we live close! Yay for So Cal <3

    ReplyDelete
  4. Gauri Radha गौरी राधाNovember 28, 2010 at 8:01 AM

    Those look terrific. Vegan biscuits are so great for breakfast!!

    ReplyDelete